We have been so used to buying ketchup in the supermarket. There are a lot of products that taste well, but wouldnâ€™t it be great to make your own? Use this recipe as a guide, but feel free to adjust it to your taste. Add more chili for spicier ketchup or more sugar for a sweeter version.
1 large red onion, peeled and roughly chopped
1 stick of celery, trimmed and roughly chopped
a thumb-sized piece of fresh ginger, peeled and roughly chopped
2 cloves of garlic, peeled and sliced
Â½ of a fresh red chili, seeded and finely chopped
a handful of fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
1 teaspoon freshly ground black pepper
500g amazing cherry or plum tomatoes, halved plus 500g tinned plum tomatoes, chopped or Â 1kg yellow, orange or green tomatoes, chopped
200 ml red wine vinegar
70g brown sugar
Remove the tomato skins by submerging the tomatoes in boiling water for 1 minute and then plunge them in a bowl of ice water. This will make the skins slide off easily. After peeling, cut them in half and spoon out the seeds. Place them in a sieve and mash them a little with a fork to drain excess water. Save the juice. You can use it for cooking or drink it as juice later on.
In a pot, place the tomatoes and other ingredients. Â Cook it for 15 minutes or until it becomes thick, stir occasionally. Once it is cooked, strain and remove solid parts. Let it cool before bottling.
*Make sure you sterilize your bottles/jars in the dishwasher or by boiling them in water for 5 minutes.
Photo Courtesy Of: chatirygirl